Barilla® Elbows

with Russian Salad & Bay Shrimp

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Ingredients for 8 people

  • 1 box Barilla® Elbows
  • ½ pound Bay shrimp
  • 1 bag 14-ounce peas
  • 4 small carrots, diced
  • 2 small Idaho potatoes, diced
  • salt and black pepper to taste
  • 2 cups mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil

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  • Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
  • In 2 separate pots, cook carrots and potatoes until tender, but not mushy, cool down and set aside.
  • Meanwhile in separate pot blanch the peas for one minute, cool down and set aside.
  • Once cool combine the cooked pasta with the vegetables, mayonnaise and lemon juice and season with salt and pepper.
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